I know a lot of people rave about their KitchenAid mixers. I like mine. It’s useful. But I don’t want to marry it. My kitchen isn’t that big so it can’t just sit on the counter, and sometimes it feels like pulling it down from the top of the fridge is more work than just stirring the batter by hand.
So, here is a super delicious dessert that requires no mixer. It’s good. Really good. The recipe itself is really basic and perfect as is, but would probably also be lovely with some cinnamon added, or maybe even some minced fresh rosemary.
Buttery Apple Cake
Recipe by Martha Stewart
Vegetable-oil cooking spray
3/4 cup all-purpose flour, plus more for dusting
1 pound Granny Smith apples, peeled and shredded on the large holes of a box grater (about 2 cups)
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons whole milk
1/4 cup vegetable oil
2 large eggs
6 tablespoons unsalted butter, softened
1/3 cup sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Heavy cream, for serving (optional, I skipped it and instead went for a dusting of confectioners’ sugar)
Make the cake: Preheat oven to 325. Coat an 8-inch springform pan with cooking spray; dust with flour, tapping out excess. Place on a rimmed baking sheet. Spread apples in pan; set aside.
Whisk together flour, sugar, baking powder, salt, milk, oil, and eggs in a medium bowl until smooth. Pour over apples. Bake until set and pale golden brown, about 40 minutes.
Make the topping: Stir together butter, sugar, egg, and vanilla in a small bowl. Remove cake from oven, and pour topping over cake.
Bake another 25 minutes until golden brown. Let cool completely in pan on a wire rack. Remove sides of pan, and transfer cake to a serving plate.